Blueberry Muffins

This is a basic blueberry muffin recipe, but it does the trick, no doubt. Plus if you place extra blueberry towards the top the colors start to run and your muffins become more art. Thie recipe is the To Die For Blueberry Muffins on allrecipes.com.  The recipe is quite popular and has over 6,000 reviews, incase you would like an additional reference.

The recipe is as follows:

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 2 tsp baking powder
• 1/3 cup of vegetable oil
• 1 egg
• 1/3-1/2 cup milk
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 tsp vanilla extract
• 1-2 cups of blueberries

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder and cinnamon in a large bowl and mix. Add the egg, vanilla extract and oil into a 1 cup measuring cup and then pour milk into the mixture until the measuring cup is full.  Pour this mixture into a small bowl and mix. Combine the dry ingredients and the wet ingredients and mix. Fold in the blueberries.

Feel free to add as many blueberries as you want. The muffins look better if there are a lot of blueberries near the top.  As you bake the blueberries will start to bleed creating an irresistible appeal. You have to play with the placement of the blueberries.

I never have muffin cups for baking at my house, but I always have parchment paper so I started cutting the parchment paper into squares and using them instead.  Its easiest to just eyeball the size of the square and learn as you go rather than measuring out a certain size every time. When you place the parchment paper squares in the muffin pan press down and try and make the square take the shape of the cup in the pan. It often helps to add some of the muffin batter while you do this so the parchment paper stays in place.

Bake for 20-25 minutes.

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